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Nutritional and Functional Properties of Gluten-Free Flours

This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except...

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Principais autores: Alina Culetu, Iulia Elena Susman, Denisa Eglantina Duta, Nastasia Belc
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-07-01
Serier:Applied Sciences
Fag:
gluten-free flour
gram
plantain
chickpea
tiger nut
pseudo-cereal
Online adgang:https://www.mdpi.com/2076-3417/11/14/6283
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